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Amazing Mexican Favorites with Your Instant Pot: 80 Tacos, Burritos, Fajitas and Other Flavor-Packed Recipes

Amazing Mexican Favorites with Your Instant Pot: 80 Tacos, Burritos, Fajitas and Other Flavor-Packed Recipes

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Amazing Mexican Favorites with Your Instant Pot: 80 Tacos, Burritos, Fajitas and Other Flavor-Packed Recipes

Lunghezza:
365 pagine
2 ore
Pubblicato:
Jan 15, 2019
ISBN:
9781624147104
Formato:
Libro

Descrizione

Delicious, Authentic Mexican Meals Made Better in Half the Time

Enjoy the flavors of Mexico at home with minimal effort and time by harnessing the power of your Instant Pot®. Simply toss meat, spices and veggies into the pot, and in a matter of minutes, you’ll be sitting down to mouthwatering tacos, burritos, fajitas, tamales and more, packed with hearty fillings and your favorite toppings. Cookbook author Emily Sunwell-Vidaurri and her husband, chef Rudy Vidaurri, share 80 family recipes for making the most popular Mexican dishes the quick and easy way. With Rudy’s deep-rooted Mexican heritage and Emily’s experience as a busy mom and food blogger, this cookbook brings you the best of both worlds: authenticity and practicality. Use Shredded Chipotle Beef (Tinga de Res) for your new go-to weeknight tacos, Shepherd’s-Style Pork (Al Pastor) for next-level burritos and Red Beef Chili (Chili Colorado) for crowd-pleasing nachos.

Each dish has the rich and vibrant flavors you love, streamlined for today’s health-conscious home cook. All of the recipes are gluten-free, swapping heavy carbs and processed ingredients for real foods that will nourish your family. With such a huge selection of fantastic main dishes, plus soups, sides and desserts, every night can be a fiesta!

Pubblicato:
Jan 15, 2019
ISBN:
9781624147104
Formato:
Libro

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Anteprima del libro

Amazing Mexican Favorites with Your Instant Pot - Emily Sunwell-Vidaurri

Hearty, Rich and Elegant Meat and Seafood Meals

Comidas Elegantes, Campechanas y Suntuosas de Carnes y Mariscos

The elegance of luscious meats and exotic seafood has been celebrated throughout the history of the world by kings and everyday people alike. The bold, vibrant flavors of Mexico accentuate these foods in the most honorable way.

Generous bites of meat accompanied by the smokiness of Mexico’s native chiles and divine morsels of seafood dressed with lime, cilantro and tangy salsas embody the recipes found in this chapter.

Rudy’s fondest childhood memories of food stem back to Chile Colorado (Red Beef Chili; here) and Carnitas (Tender Pork Little Meats; here), which molded both his impressions of food and his approach as a chef. Not coincidentally, any and every recipe for both of these dishes has seemed to pale in comparison to the versions that his mother and family made.

As the saying goes, if you want something done right, you’ve got to do it yourself. We are happy to share these authentic family recipes for you to enjoy.

Shredded Chipotle Beef Tacos | Tinga de Res Tacos

One of Rudy’s favorite things to do is pair meat with even more meat, so this one is dedicated to our meat-loving readers. Native to Puebla, Mexico, this dish combines generous bites of beef with the saltiness of Mexican chorizo in a smoky chipotle sauce.

Prep Time: 25 minutes | Cook Time: 91 minutes | Total Time: 116 minutes | Yield: 6–8 servings | Spice Level: Hot

2 tbsp (28 g) butter, ghee or avocado oil

2 lbs (910 g) beef chuck roast, fat trimmed, cut into 4 pieces

1 tsp sea salt, divided

1 lb (455 g) Mexican chorizo, casing removed

1 yellow onion, peeled and sliced

6 fresh garlic cloves, minced

1½ cups (360 ml) beef or chicken broth

3 small tomatoes, seeded and diced

1 tbsp (21 g) honey or maple syrup

3 dried chipotle chiles, stemmed (remove seeds for less heat)

1 tsp ground coriander

1 tsp dried oregano

½ tsp ground cumin

Warmed tortillas (gluten-free corn, grain-free, etc.)

Optional Toppings and Fixings

Fresh cilantro

Lime wedges

Fresh avocado

Sour cream or Mexican crema

Sliced radishes

Crumbled cotija cheese and/or grated cheese like Monterey Jack

Cilantro Lime Rice (here)

Add the healthy fat of your choice to the Instant Pot and press Sauté. When the fat has melted, add two pieces of the chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat to a plate and set aside. Add the remaining two pieces of chuck roast, season with ½ teaspoon of the salt and brown on each side, about 3 minutes per side. Remove the browned meat and add to the plate with the other browned meat. Add the chorizo and onion to the Instant Pot, sautéing for 3 minutes, stirring occasionally, then add the garlic and continue to sauté for 1 minute, stirring occasionally. Press the Keep Warm/Cancel button.

Put the broth, tomatoes, honey, chipotle chiles, coriander, oregano and cumin in a blender. Blend on low speed for a few seconds, just until combined.

Transfer the browned chuck roast to the Instant Pot and cover with the sauce from the blender. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the Meat/Stew button and set for 75 minutes.

When the Instant Pot is done and beeps, press Keep Warm/Cancel. Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam-release valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.

Transfer the chuck roast chunks to a large plate and shred the meat using the tines of two forks. Return the shredded meat to the Instant Pot, and stir to coat the meat in the sauce. Serve immediately in your favorite taco tortillas, or serve the meat in burritos, on top of nachos, on top of rice, in burrito bowls, etc. Garnish with the toppings of your

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